Tuesday, June 21, 2011

1 cup of your favorite BBQ sauce1/4 cup brown sugar4 chicken breastsPut all ingredients in crockpot and cook on low 6-8 hours or high 3-4 hours. (when I made this I didn't measure anything. I used 1/2 bottle bbq sauce and then sprinkled just a little brown sugar on it. ) If it starts looking dry add some water. I shredded my chicken 30 mins before dinner and served it in rolls. It made excellent chicken sandwiches.

Cook quinoa in 2 cups water. While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Thursday, June 9, 2011

I got this recipe from one of my mission companions but have forgotten about it until I saw it on a blog so I made it last night for dinner and it was good. Also a very easy recipe for potlucks or other get togethers.